Savour the flavour of saffron
Saffron has long been celebrated as the world’s prized and most expensive spice. While it is most commonly associated with Spain and the Middle East, it has also been part of Italy’s culinary history for thousands of years.
The spice, which is made from the dried stigmas of crocus flowers, offers a brilliant yellow (almost golden) colour and pungent, earthy flavour. While expensive, you only need to use a small pinch at a time.
I’ve even used it to make a delicious cocktail with Romeo’s Gin. Romeo’s Gin is from Quebec, but the bottle available in the local market has a uniquely maritime design. It features the iconic mural, created by Jason Botkin, seen on the side of the building that house’s Halifax candy store Freak Lunchbox.
Give these saffron-inspired recipes a whirl.
ROMEO’S GOLDEN FIZZ
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Directions: Place ingredients in a dry cocktail shaker. Shake vigorously for 12 to 15 seconds. Add ice and shake again until chilled. Strain into a coupe or cocktail glass.
TOMATO, SAFFRON AND CAULIFLOWER CURRY
• 1 1/2 oz Romeo’s Gin
3/4 oz saffron simple syrup 1/2 lemon, juice
Splash orange liqueur
1 egg white
Serves 4
2 tbsp ghee or butter
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Directions:
Place ghee in a pot set over mediumlow heat. Sauté onion until soft. Add the garlic, ginger, turmeric, saffron and curry powder. Sauté until fragrant (about 1 minute). Add water and let simmer on low for about 10 minutes. While the onion and spices are simmering, blanch cauliflower florets in boiling salted water. Remove when cooked but still firm. Add the blanched cauliflower, chickpeas and tomatoes to the onion and spice mixture. Bring to a quick boil, then reduce to a simmer. Simmer for 15 to 20 minutes. Serve and enjoy.
SAFFRON RICE
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• 1 small onion, finely diced 1 clove garlic, minced
2 tsp fresh ginger, minced
1/2 tsp turmeric
Pinch saffron
3 tbsp water
1 tbsp curry powder 1 cauliflower, florets only 1 14-oz can chickpeas, rinsed 1 28-oz can crushed tomatoes
Serves 4
1 1/2 cups vegetable stock Pinch saffron
1 cup basmati rice, rinsed 1/2 cup raisins
Directions: Place stock and saffron in a pot. Bring to a simmer. Let simmer for 15 minutes. Add rice and bring to a boil. Cover and reduce heat to low. After 10 minutes, add the raisins. The rice should be done in 3 to 5 more minutes.
Mark DeWolf is the creative director of food and drink at SaltWire
Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and past-president of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.